Barbecue Catfish

Barbecue Catfish

Ingredients:

8 Catfish Filets 4oz ea
¼ cup Olive Oil
2 Tablespoons Lemon Pepper
2 Tablespoons Killer Hogs The Hot Rub
2 Lemons
2 Limes

BBQ Butter Glaze:

½ cup Killer Hogs The BBQ Sauce
½ stick Butter melted
1 Tablespoon Hot Sauce
2 teaspoons Lemon Juice

Instructions:

1.Prepare Big Green Egg or another grill for direct cooking medium high heat 375-400⁰. Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with vegetable cooking spray to prevent sticking.

2.Drizzle back side of each catfish fillet with olive oil and season with Lemon Pepper and Killer Hogs Hot BBQ Rub. Flip fillets over and repeat on the top side.

3.Cut Lemons and Limes into thin slices.

4.For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.

5.Grill fish for 5 minutes and brush the tops with BBQ Glaze; continue to grill for 4 minutes.

6.Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side.

7.Remove from the grill and serve.



Pineapple Cole Slaw

1 Bag of shredded Cole Slaw (white cabbage, red cabbage, & carrots)
1 cup Mayo
1 20oz can Crushed Pineapple (strained, reserve juice)
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Pineapple Juice
1 teaspoon Killer Hogs AP Rub (or use salt and pepper to taste)

Directions:

1.Combine mayo, crushed pineapple, apple cider vinegar, and lemon juice in a small bowl.

2.Season with AP Rub and fold into shredded cole slaw.

3.Cover with plastic wrap and place in refrigerator for 2 hours prior to serving.